Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta

Though I have two amazingly scrumptious mushroom Brie soups already on the blog, my husband insisted I needed a third. He needed a third.

Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta

My first was a brothy, buttery version of the classic while the second was thick, creamy, and swirled with pureed white beans. This one? This soup was all about the cream! P was craving a big bowl of restaurant-style mushroom brie soup, and when your meat-loving husband requests a vegetarian dish? Game on! Done deal! Let me at that Brie!

While I know many of you are  on the fence about your fungi friendliness, I have to admit that we’re totally team mushroom over here. If you love them too, here’s another shroom-tastic soup for your repertoire!

Creamy Mushroom Brie Soup with Garlicky Mushroom Bruschetta

Creamy Mushroom Brie Soup with Mushroom Parmesan Toasts

Creamy Mushroom Brie Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Serves: 2
Ingredients
  • ¼ diced celery
  • ⅓ diced onion
  • 1 TBSP butter, halved
  • 8 oz cremini or baby bella mushrooms, sliced
  • 4 oz white button mushrooms, sliced
  • a pinch of salt
  • 4 cloves of garlic, smashed and minced
  • ⅛ tsp dried thyme [or ¼ tsp fresh]
  • a pinch of optional cayenne pepper [optional but awesome]
  • a pinch of allspice
  • black pepper and any additional salt, to taste
  • ¼ cup dry sherry [or ⅛ cup apple cider vinegar + ⅛ cup water]
  • 2 cups vegetable broth
  • 1 cup half and half
  • ½ cup [8 oz] brie, rind removed
  • ¼ cup heavy cream
  • garnish with fresh or dried parsley and chopped green onion

  • Recipe yields 2 entree-sized portions [perfect for lunch!] or 4 small bowls as a side to your favorite meal or sandwich!

  • adapted from food swoon
Instructions
  1. First set out your dairy so they can begin to reach room temperature. This way you won't be adding cold cream + brie to hot soup and the soup will cook a bit faster.
  2. In a large pot, melt ½ tablespoon of butter and saute celery and onion until tender and translucent.
  3. Add 12 oz of your favoite mushrooms [wild or domestic] and another ½ tablespoon of butterl.
  4. Once the mushrooms begein to give up a bit of their liquid, add pinch of salt and the garlic.
  5. Cook for a few minutes to brown the mushrooms.
  6. I then scooped out ½ cup of cooked mushrooms from the pot to add to the soup later, if you'd prefer to puree all the mushrooms, feel free to leave them in. See notes below for three different texture options.
  7. Next add ⅛ tsp dried thyme [or ¼ tsp fresh!] as well as a pinch of optional cayenne and allspice [I love the combo!]
  8. Add ¼ cup dry sherry *or* ⅛ cup apple cider vinegar and ⅛ cup water [as a sherry substitute'] and bring to a boil on medium high.
  9. Next add 2 cups veg broth and cup half and half and bring back up to a boil, then reduce heat and simmer on medium-low for about 10 minutes.
  10. Blend using an immersion blender until smooth then add reserved mushrooms.
  11. No immersion blender? No problem! Remove the soup from heat, allow to cool a bit and then puree in small batches in a food processor or blender, then add back to the pot.
  12. After adding the mushrooms, bring the heat back up and cook for about 10-20 minutes.
  13. Stir in the brie and heavy cream and simmer for an additional 10 min.
  14. Garnish with green onion and/or parsley and mushroom toasts, if desired. [see below for recipe/instructions]
Notes
There are three delicious ways you can make this soup: You can puree the entire batch making more of a creamy bisque, you can make it as written, with a combination of pureed and sliced mushrooms, or you can saute the mushrooms on the side and scarf a creamy brie-based soup flecked with sliced shrooms. No matter how you slice it, pureeing mushrooms always leads to great texture that reminds me a little of eating oatmeal or super-soupy cheese grits, if you'd rather the soup portion of your soup be completely creamy, I highly suggest option three. All you'll have to do is saute the mushrooms in a skillet and then add them in after you puree the onion and celery into the broth, easy peasy! Whichever method you choose, the mushroom brie flavor of this soup is fantastic! Enjoy!

The soup itself is gloriously gluten-free but in case your a baguette addict, grab your favorite crusty bread and use the remaining mushrooms to make toasty crostini perfect for dunking.

For the Mushroom Bruschetta:

Grab a freshly baked baguette [I always have a few frozen in my freezer for such occasions, it’s such a convenience!] and, slicing at an angle, cut off four slices. Toast if desired or leave fresh and fluffy, both ways are awesome! Saute 4 oz of mushrooms in a little bit of butter with minced garlic and a pinch of garlic powder and, once tender and perfectly browned, add to the bread. Grate some fresh parmesan on top [mozzarella or extra brie works too!] and serve alongside your soup. They’re perfect for dunking!

 Creamy Mushroom Brie Soup with Mushroom Parmesan Toasts

I’m pretty convinced P needs to make meal requests more often. This soup was just what we needed to empty the crisper and fill our faces. This indulgent soup kept us deliciously full til dinnertime and was oh-so-tasty! Hope you love it too!